Sunday, October 12

A Plantain is Not a Banana

The above picture is not a super ripe banana. (Though I have a couple of those on my counter begging to be baked into a banana bread.) It's actually a perfectly ripe plantain.

Though used primarily as a vegetable, a plantain, like a banana, is a fruit that can be used in both savory and sweet dishes depending on its level of ripeness. When still green, a plantain is hard and starchy, like a potato. As it ripens, the peel turns nearly black, while the flesh becomes yellow and sweet. Fully ripe plantains are soft and creamy in texture, emit a mild banana fragrance, and are supremely sweet. Plantains take several days to ripen, so if you want to cook some soon then buy ones that are already blackened in the supermarket.

How is a plantain different from a banana?

1. Plantains are much firmer and heavier than bananas.2. Plantains have a lower sugar content than bananas, making them less sweet.3. Plantains should be cooked, whereas bananas can be eaten raw. Note: My friend Aparna who lives in India, noted that certain sweet plantains can be eaten raw. Thanks, Aparna!4. Plantains can be cooked when still green and not fully ripe, for a starchier consistency and less sweet flavor, or when blackened and fully ripe, for a softer consistency and sweeter flavor. Bananas, however, cannot be eaten when green or unripe, unless you want to experience a distinctly unpleasant chalky aftertaste.

Plantains are a staple in many South American, African, and Asian countries; fortunately, they're gaining status in the US as well. That's a good thing since they're so versatile: they can be boiled, baked, sauteed, and fried and work in dishes ranging from appetizers to desserts.

In the States, many plantain recipes are Cuban or Mexican in origin and feature ingredients such as chiles, honey, lime, and brown sugar. Plantains make an easy and delicious side dish especially with Baja style fish tacos.

Here's how to peel a plantain:

1. Cut off the top of the plantain.2. Using a sharp knife, gently cut lengthwise along the plantain, being careful not to cut into the fruit (as shown above).3. Using your hands, open the skin, remove from the plantain and discard.4. Slice plantain into equal sized pieces (as shown below).

You'll notice when you slice a plantain, that the fruit is a pinkish-yellow. As it cooks, however, it will magically turn a deep, rich gold color, while the flesh becomes creamy.

I usually saute plantain slices in a little olive oil or butter until lightly caramelized and douse them with some Tabasco sauce and lime juice. Today, however, I opted for a slightly sweeter take. Caramelized plantain slices are drizzled with warm, rich honey, and sprinkled with cayenne pepper and lime juice, for a singular sweet and tangy flavor.

Caramelized Plantains with Honey and LimeServes 4Print recipe only here.

Pour olive oil in a large non-stick skillet until evenly coated and place over medium-high heat. Add plantain slices in a single layer (do two batches, if necessary). Cook plantains for 1 minute, flip over, and cook 30-60 seconds, or until browned. Keep your eye on the plantains as they'll brown very quickly. Remove from the pan, and place on a paper-towel lined plate. Cover with foil until all plantains are cooked.

Place plantains on a serving platter. Drizzle with quality honey, then sprinkle with lime juice, salt and cayenne pepper, to taste. Serve immediately.

Susan, this preparation is a fav of many Keralites, includin me.....we use ghee (clarified butter) for roasting and either drizzle honey or sprinkle sugar....it is heavenly....i am so surprised to see this here :)

How interesting Susan! Here we have bananas and plátanos and also male bananas (used for cooking only). I wonder how translations would go here: would a plantain be a plátano? We eat plátanos and are better than bananas.What a mess!!!!

I was just going to say what Mishmash said. :) Our traditional cooking uses both bananas and plantains in so many different preparations.

Just wanted to mention something, Susan.Ripe plantains can be eaten without cooking. Some of the varieties we get here are very sweet.Green/ raw bananas cannot be eaten but they can be cooked. We also have a variety of banana which is green when raw and ripe which is very sweet.

Indonesia has various plantain and banana trees. When I was quite young, I was often confused to differentiate one another, which one is for desserts and which one is specialty in cooking or baking or pudding (banana cooked a while in a coconut and palm sugar scented with pandan leaves? how does that sound?). Plantain or bananas? I guess, I don't mind :)

I hate to admit it, but I've never had plantains before. This recipe looks wonderful and I really enjoyed having all the information about them (thanks!). I'll try them as you suggested; on the side of a fish taco meal. Sounds like a great dessert. Melissa

I love sauteed or fried platains. They're spectacular and this sounds like a great twist on them. When I first was exposed to platains, I just thought they were like bananas with a stubborn peel. My coworker never quite let it go that I thought I could just eat them like a banana...lol

Another yummy food to try...never had plaintain. Sweetie had about 37 different kinds of bannanas and their relatives when he lived in the islands of the Pacific, but I only know the grocery store bannana, so far. With this recipe that will surely change.